BRAN MUFFINS Makes 24 large muffins

NOTE: * This batter has to stand overnight.

2 eggs

150 g soft brown sugar (1 cup)

60ml canola oil

250ml oatbran, pressed down into the cup

375ml flour (1 ½ cups), sifted before measuring

500ml digestive bran (2 cups)

2ml salt

15ml bicarbonate of soda

1 large grated apple

250g sultanas

5ml cinnamon

500ml low fat milk

5ml vanilla essence

Beat together eggs, sugar and oil.
Add all the dry ingredients, grated apple and the sultanas.
Mix thoroughly.
Mix the milk and vanilla and add to the flour mixture.
Stir until well blended.
Leave overnight in the fridge.
When ready to bake, stir and drop into muffin pans.
Bake at 180C for 15 minutes.
This mixture can be kept in the fridge for up to 30 days. Do

not freeze the batter.
Baked muffins freeze very well.

NUTRIENTS PER MUFFIN

Glycaemic index 58

Fat 3g, Carbohydrate 25g, Fibre 3g, Protein 3g, kJ 554

RD NOTE: These muffins are deliciously moist and do not

need margarine or butter. Despite all the oatbran and the bran,

(we have loaded these muffins as much as we could without

sacrificing texture), the GI is still 60. It is the FLOUR that does

this, NOT the sugar. Even if we halve the sugar, the GI does not

come down! Interesting !!